Deck 27: Pâtés, Terrines, and Other Cold Foods

Question 1

The most important ingredient in a simple dry cure is

A) salt or sodium chloride.
B) sugar.
C) saltpeter.
D) liquid smoke.

Answer 1

salt or sodium chloride.

Question 2

Gravlax is

A) a type of cold-smoked salmon.
B) a type of hot-smoked salmon.
C) a type of cured, unsmoked salmon.
D) hot-smoked trout.

Answer 2

a type of cured, unsmoked salmon.

Question 3

What ingredient must be included in the curing mix for air-dried sausages?

A) sodium nitrate and sodium nitrite
B) sodium nitrite only
C) saltpeter
D) salt only. Nitrites and nitrates are prohibited in air-dried sausages.

Answer 3

sodium nitrate and sodium nitrite

Question 4

If you use a natural casing for a typical medium-size sausage such as Italian sausage, you would use

A) sheep casings.
B) hog casings.
C) beef middles.
D) beef bung.

Question 5

Which of the following sausages is made with an emulsified grind?

A) Italian sausages
B) Toulouse sausages
C) mortadella
D) crépinettes

Question 6

One of the functions of nitrites in cured meats is to

A) protect against botulism.
B) retain the pink color of the meat.
C) change the flavor.
D) all of these

Question 7

Another name for Prague Powder 1 is

A) curing salt.
B) tinted curing mix.
C) TCM.
D) all of these

Question 8

The percentage of salt (sodium chloride) in curing salt is

A) 94 percent.
B) 76 percent.
C) 50 percent.
D) 6 percent.

Question 9

When foods are cold-smoked, the temperature in the smoker should normally be no higher than

A) 56°F (13°C).
B) 85°F (30°C).
C) 150°F (65°C).
D) 165°F (74°C).

Question 10

The most popular wood for smoking is

A) hickory.
B) cedar.
C) pine.
D) none of these.

Question 11

In the classic recipe for gravlax, the major flavoring ingredient is

A) onion.
B) garlic.
C) dill.
D) parsley.

Question 12

Which of the following describes the usual method for making smoked salmon?

A) brine cure and hot smoke
B) dry cure and hot smoke
C) brine cure and cold smoke
D) dry cure and cold smoke

Question 13

Which of the following describes the usual method for making smoked duck?

A) brine cure and hot smoke
B) dry cure and hot smoke
C) brine cure and cold smoke
D) dry cure and cold smoke

Question 14

What is the most important difference between a fresh sausage and a cured sausage?

A) A fresh sausage contains no nitrites or nitrates, while a cured sausage does.
B) A fresh sausage contains only uncooked meats, while a cured sausage contains cooked, cured meats.
C) A fresh sausage is soft and moist because it is not air-dried, while a cured sausage is air-dried and therefore either semidried and firm or dried and firm like a salami.
D) A fresh sausage is not smoked, while a cured sausage is smoked.

Question 15

The seasoning mixture called quatre épices usually contains ____________ spices.

A) two
B) three
C) four
D) five

Question 16

Which of the following casings is used for small breakfast sausages?

A) beef bung
B) beef middles
C) hog casings
D) sheep casings

Question 17

Which of the following is the purpose of flushing natural casings with water before using?

A) to check for holes and tears
B) to rinse the inside of the casing
C) both of these
D) none of these

Question 18

An artificial casing that is made of natural animal materials and is therefore edible is

A) a fibrous casing.
B) a collagen casing
C) a bung casing.
D) a natural casing.

Question 19

The texture of a fresh sausage is determined primarily by

A) the tenderness of the meat used.
B) the type of meat used.
C) the grind of the meat.
D) the amount of fat in the meat.

Question 20

Moisture is added to emulsion grind sausages in the form of

A) ice
B) fatback.
C) starch fillers.
D) a sugar product such as corn syrup.

Question 21

Sausages that are sold cooked are cooked by which of the following procedures?

A) poaching
B) hot smoking
C) hot smoking and then poaching
D) any of these

Question 22

Pork sausages that are sold cooked are cooked to what internal temperature during processing?

A) 140°-145°F (60°-63°C)
B) 160°-165°F (71°-74°C)
C) 180°-185°F (82°-85°C)
D) 212°F (100°C)

Question 23

A crépinette is

A) a sausage made with an emulsified grind and stuffed into hog casings.
B) a coarse sausage made of meat chopped by hand.
C) a sausage patty wrapped in caul.
D) none of these.

Question 24

One of the ways salt helps preserve foods is by removing moisture from the food.

Question 25

Cured bacon usually contains nitrates.

Question 26

After curing, foods are air-dried for a short time before being smoked.

Question 27

A cured sausage is one that contains nitrites or nitrates of sodium.

Question 28

Cereal fillers should not be used in sausages because they make the sausage dry.

Question 29

Sausages should contain no more than 25 percent fat.

Question 30

If the fat content of a regular pork sausage must be increased, the preferred fat to use is hard pork fatback.

Question 31

Before being smoked, sausages are cured by brining.

Question 32

Frankfurters are an example of an emulsified-grind sausage.

Question 33

Smoked trout is usually hot smoked and can be eaten without further cooking.

Question 34

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 3 kg and requires 240 g of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 6 kg boudin blanc.

Question 35

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 3 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

Question 36

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 4 kg and requires 240 g of onion. Calculate the amount of onion needed for our desired yield of 6 kg boudin blanc.

Question 37

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 4 kg. Calculate the RCF based on a desired yield of 7 kg boudin blanc. Round your answer up to the nearest hundredth.

Question 38

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 7 pounds and requires 8 ounces of fresh bread crumbs. Calculate the amount of fresh bread crumbs needed for our desired yield of 14 pounds boudin blanc._________________

Question 39

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 7 pounds. Calculate the RCF based on a desired yield of 16 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________

Question 40

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 10 pounds and requires 8 ounces of onion. Calculate the amount of onion needed for our desired yield of 12 pounds boudin blanc. _________________

Question 41

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The boudin blanc recipe yields 9 pounds. Calculate the RCF based on a desired yield of 13 pounds boudin blanc. Round your answer up to the nearest hundredth. _________________